Best 3 Mushroom Hazelnut Pate Recipes
Indulge in the symphony of flavors with our exquisite mushroom hazelnut pâté, a culinary masterpiece that seamlessly blends the earthy notes of mushrooms with the rich, nutty essence of hazelnuts. This delectable spread offers a textural delight, with a smooth and velvety consistency that promises to tantalize your taste buds. As you savor each bite, you'll embark on a journey of culinary exploration, discovering a harmonious balance between umami and sweetness. This versatile pâté can be enjoyed as a delectable appetizer, spread atop crostini or crackers, or used as a flavorful filling for sandwiches and wraps. Whether you're hosting an elegant dinner party or crafting a delightful lunch spread, this mushroom hazelnut pâté is sure to impress your guests with its refined taste and elegant presentation.
In addition to the classic mushroom hazelnut pâté, this article presents a captivating collection of pâté recipes that cater to diverse palates and preferences. From the rustic charm of a sun-dried tomato and olive pâté to the vibrant freshness of a roasted red pepper and goat cheese pâté, these recipes offer a symphony of flavors and textures that will elevate any occasion. For those who favor a classic French pâté, the chicken liver pâté recipe promises an authentic experience with its rich, buttery flavor and delicate texture. Each pâté recipe is carefully curated to ensure a seamless cooking experience, providing step-by-step instructions and helpful tips to guide you through the process.
MUSHROOMS WITH PASTA AND HAZELNUT OIL
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cook the linguine; while it is cooking, make the mushroom topping.
- Heat butter in a large skillet. Add the mushrooms and saute for a moment, Add a cover and a tad of water and simmer for 5 minutes or until tender. Remove the cover and evaporate the liquid. Add the garlic and saute just until aromatic. Remove mushrooms from the heat and season well to taste with salt and pepper.
- When the pasta is done, return it to the cooking pot and toss with mushrooms, hazelnut oil and parsley; keep on tossing until well combined and transfer to 2 heated pasta bowls. Garnish with hazelnuts and dinner is done. Accompany with steamed vegetable salad.
EXOTIC MUSHROOM AND WALNUT PATE
I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!
Provided by w
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
- In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
- Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
- Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g
MUSHROOM-WALNUT PATE
I'm not sure where this came from -- I just recently unearthed it from a stack of index cards. It's excellent served on crackers or rye toast. It's quick, easy, and vegan!
Provided by bekbek
Categories Spreads
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Heat oil over medium heat and saute onions and mushrooms for 2 minutes.
- Add water, cover pan, and cook for 8 minutes over medium heat.
- There should be a small amount of water left in the pan at this time.
- Meanwhile, chop walnuts in food processor.
- Add the mushroom mixture to the walnuts in the food processor and process until smooth.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 653.8, Fat 60.4, SaturatedFat 6.1, Sodium 12.3, Carbohydrate 23.1, Fiber 7.8, Sugar 7.7, Protein 17.2
Tips:
- To ensure a smooth and flavorful pâté, finely chop the mushrooms and hazelnuts. A food processor can be used to achieve a consistent texture.
- Use a variety of mushrooms for a more complex flavor profile. Consider using a combination of earthy mushrooms like cremini or shiitake, delicate mushrooms like oyster or chanterelle, and flavorful mushrooms like porcini or morels.
- Toast the hazelnuts before using them to enhance their flavor and aroma. Toasting also helps to remove the skins, making them easier to blend into the pâté.
- Use a high-quality olive oil to ensure the best flavor. Look for an extra virgin olive oil that is fruity and flavorful.
- Season the pâté to taste with salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, or nutmeg, to taste.
- Serve the pâté immediately or store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
Mushroom Hazelnut Pâté is an elegant and delicious appetizer or snack that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its rich, earthy flavor and creamy texture, this pâté is sure to impress your guests. Serve it with crackers, bread, or vegetables for a satisfying and flavorful experience.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
